480g sirloin steaks, trimmed of fat
1 tbs balsamic vinegar
1 clove garlic, crushed
¼ cup chopped oregano leaves
1 aubergine, cut into 2cm pieces
1 red pepper, cut into 2cm pieces
2 medium baby marrow, cut into 2cm pieces
2 baby fennel bulbs, quartered
1 red onion, cut into wedges
1 tbs wholegrain mustard, mixed with 2 tsp water
Olive oil spray
Balsamic vinegar to drizzle
- Preheat oven to 200ºC.
- Combine the garlic, balsamic vinegar and 1 tbs of oregano in a large bowl, add beef and toss to coat in marinade. Set aside.
- Place the vegetables in a large baking dish. Add the mustard and remaining oregano to the vegetables. Mix well and spray with olive oil. Roast for 25-30 minutes or until tender and golden.
- Heat a large non stick pan or grill plate over high heat. Pat the beef dry with paper towel and spray with olive oil. Place in the pan and cook for 3 minutes each side or until cooked to you liking.
- Serve with the roasted vegetables and a drizzle of balsamic.